Pumpkin Bread, Logan Giulietti-Schmitt
“This is the best pumpkin bread ever.”
Ingredients:
1/3 cup of margarine 1 ½ cup of granulated sugar 1/3 cup of water 2 eggs ¾ teaspoon of salt ¼ teaspoon of baking powder
Preparation:
Cream together margarine and sugar, then mix in the eggs, pumpkin and water. Add dry ingredients, mix thoroughly and pour into well-greased loaf pans.
Bake one hour at 350 degrees. I usually make a double batch and it takes seven or eight small loaf pans. It’s best served with cream cheese icing, but it’s delicious all by itself.
½ teaspoon of cinnamon ¼ teaspoon of ground cloves 1 cup of pumpkin (Libby’s pumpkin mix) 1 2/3 cup of fl our 1 teaspoon of baking soda
Pumpkin Spice Lattes Ashley Wagner
“I love pumpkin spice lattes, and this fall, I learned how to make
Pumpkin Dessert, Lynn Kriengkrairut
“Here’s something really easy to make and super delicious. I love making it for my family or for gatherings during the holidays.”
Ingredients: 1 15-ounce can pumpkin puree 1 12-fl uid ounce can evaporated milk 3 eggs
1 cup sugar (The original recipe calls for white sugar, but I use raw sugar and do less than a cup, but that depends on how sweet you want it.) 4 teaspoons pumpkin pie spice 1 18.25-ounce package yellow cake mix
3/4 cup butter, melted 1 1/2 cup chopped walnuts
Preparation:
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
In a large bowl, combine pumpkin, milk,
eggs, sugar and spice. Mix
well, and pour into the greased pan. Sprinkle dry cake mix over the top, and then drizzle with melted butter and top with walnuts.
Bake at 350 degrees for 1 hour, or until a knife inserted near the center comes out clean.
34 DECEMBER 2012
Cinnamon and Honey Butter Steak Matthew Blackmer
“This makes for a fantastic dinner!”
Take about a 6-ounce sirloin from your local grocery store, a pack of thinly sliced mushrooms, a bottle of cooking merlot, honey, butter and cinnamon and ready yourself for a fantastic evening.
1) Take a medium-sized pan, coat the bottom of it with oil, and allow the pan to heat up on a low temperature.
2) Grab a medium-sized pot, add about a quarter of the merlot to the pot and put it on a high heat. Once the wine begins to let off a vapor, add a tablespoon of honey and about 3 shakes of cinnamon. Stir until it begins to boil, and then add 1/2 tablespoon butter. Stir it in and take the temperature down to the lowest setting.
3) While the sauce is preparing, begin to cook the steak: Add it to the preheated, oiled pan and give it a good sear. Cook to preferred temperature; then add the mushrooms and give them a good sauté so they have a nice, fi rm texture.
4) After the meat and mushrooms are cooked, plate the sirloin, and add a generous portion of the sauce with the steak. I personally recommend serving with either asparagus or potatoes au gratin.
my own.”
Brew 1 strong cup of coff ee. Add 1 tablespoon of pumpkin puree to 1/2 cup of milk. Mix in 1 teaspoon of brown sugar and 1 teaspoon of vanilla extract. Add 1/4 teaspoon of pumpkin pie spice. Whisk together … make sure it is really blended! Microwave 1 to 2 minutes, so it’s frothy. Pour in a cute mug and top off with coff ee. Use some cream and sugar, if needed, and top with whipped cream!
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